It may look and sound fancy, but this cake is oh-so easy! Just keep reading and I'll show you how.
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❤️ Why you'll love this recipe
- Perfect for any spring or summer occasion
- It's a show stopper
- You can make it ahead of time
You scoop out the middle of a light and fluffy angel food cake and fill the shell with a creamy mixture of ripe strawberries, cake, and whipped cream.
Then the entire cake is covered with a rich, cream cheese frosting. It's similar to a strawberry shortcake but oh-so-much-better!
It just doesn't get easier than this strawberry dessert recipe!
🧾 Ingredients
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
If you're looking for another almost-instant recipe give this sweet dessert charcuterie board a try!
- Cut off the top of an angel food cake (purchased is fine!) and remove the insides.
- Whip the cream.
- Gently mix the whipped cream, fresh strawberries, and reserved cake together.
- Use the mixture to fill the inside of the cake. Replace the top and frost!
📖 Variations
This is a super easy dessert recipe but you can also make it in a trifle bowl. You won't make the cream cheese frosting; just layers of ripe strawberries, sweet cake, and rich whipped cream. It's a bit like a fancy strawberry shortcake.
Here's how-
- Cut the entire angel food cake in cubes.
- Put a layer of the cake pieces in the bottom of the bowl.
- Top with a layer of sliced fresh berries.
- Add a layer of Cool Whip or stabilized whipped cream.
- Add another layer of plain angel food cake pieces and repeat the layers ending with a thick layer of whipped cream.
🥫 Storage
Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.
Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.
💭 Tips for success
- Buy some extra strawberries for garnish.
- Keep this refrigerated!
- Raspberries work well in place of strawberries.
- You can make this a day ahead of time.
- You can substitute 8 cups of Cool Whip for the whipped cream if you want.
📚 Related recipes
📞 The last word
Well, there you have it. This strawberry angel food cake dessert is a favorite of mine and I hope that it becomes a favorite of yours too! Serve it on a pretty cake plate and there's no one that can resist it!
Don't save it for a special occasion - it's so easy you can have it all summer long!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Strawberry Angel Food Cake
Print Add to Collection Pin RecipeEquipment Needed
Ingredients
Cake
- 1 angel food cake, homemade, purchased, or a mix. Reserve cubes after removing from cake.
- 3 cups strawberries, cleaned and quartered
- 2 pints heavy cream
- 1 ½ cups powdered sugar
Frosting
- 8 oz cream cheese
- 3 ½ cups powdered sugar, 1 pound
- 2 teaspoons vanilla extract
- ½ cup butter, room temperature
Instructions
Cake
- Start with a finished angel food cake.
- Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.
- Cut about ¾ to 1 inch down from the top and remove the insides.
- Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a ¾ inch width of cake.
- Cut around the outside edge of the cake, again leaving a ¾ inch "wall" of cake.
- Remove the insides carefully, cutting it in cubes. Make sure you leave about ¾ inches of cake at the bottom. Reserve what you remove and set it aside.
- With an electric mixer whip the heavy cream and add the powdered sugar to taste.
- Cut the strawberries into quarters if you haven't already.
- Gently combine 2 cups of whipped cream and the strawberries.
- Fold until well mixed.
- Add the cake cubes that you removed to the strawberries and whipped cream.
- Fold in gently but thoroughly.
- Spoon the strawberry mixture into the inside of the hollowed out angel food cake.
- Fill to the top and mound the filling up slightly.
- Replace the top.
Cream Cheese Frosting
- Beat all ingredients together until the mixture is smooth and there are no lumps.
- If the frosting is too stiff, you can add a little bit of cream to thin it out.
- With an offset spatula, frost the angel food cake, covering it completely.
- Garnish with cut strawberries at the base if desired.
- Chill for 3 hours or overnight.
- When serving, use a long serrated knife to slice the cake.
Notes
- Buy some extra strawberries for garnish if desired.
- Keep this refrigerated!
- Raspberries work well in place of strawberries.
- 8 cups of Cool Whip can be substituted for the whipped cream.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published April 18, 2016. Last updated July 2, 2021 to improve readability and add new images.
Kristy @ Southern In Law
What a delicious dessert idea! I never thought of filling an angel food cake before but I've definitely got to try it!
Marye Audet
It is worth it!
Chrisy @ Homemade Hooplah
This is so simple and genius! Can't wait to try it at our next cookout 😀
Patricia @ Grab a Plate
You're mom had a fabulous idea! This is so fun, and it looks and sounds so delicious, and yes, fancy! Love it!
Taylor
What a great way to dress up an angel food cake! Looks delicious!
Florian @ContentednessCooking
This looks amazing! Perfect for spring!
Jocelyn (Grandbaby cakes)
This looks incredible!
Marye Audet
Thank you!
Dorothy at Shockingly Delicious
"You either like cream cheese or you're wrong." Ha ha, cracked me up! Cake looks incredible!
Marye Audet
Thank you so much!